Ingredients:
1 cup dried prawns / unakka chemmeen, cleaned
small piece ginger, chopped
5 garlic cloves, chopped
10 shallots, sliced
1/2 cup coconut slices / thenga kothu
3 tsp kashmiri chilli powder
1/2 tsp turmeric powder
1 tsp pepper powder
3 kudampuli / gambooge, soaked in little water
5 garlic cloves
4 shallots
1 sprig curry leaves
salt to taste
2 tbsp coconut oil
Preparation:
- In a clay pot / manchatti, add cleaned dried prawns, chopped ginger, 5 chopped garlic, 10 sliced shallots, coconut slices, kashmiri chilli powder, turmeric powder, pepper powder, salt, soaked kudampuli and 1/2 cup of water and mix well. Keep it aside for 5-10 minutes.
- Then cook on high flame and once it starts to boil, reduce the flame and cook covered at low flame till the coconut and dried prawns are cooked properly and the water has dried completely. Switch off the flame.
- Crush 5 garlic cloves and 4 shallots together and keep it aside.
- Heat coconut oil in a pan/ kadai and add crushed garlic-shallots and curry leaves and saute.
- Add the cooked dried prawns mixture into this and saute well.
- Adjust the salt and spice level and remove from the flame. Serve with rice…
